What makes a quality knife??

IMO a basic quality knife is one that has good tolerances, decent quality materials, is properly sharpened and precisely put together. High quality materials doesn’t necessarily make a quality knife is it isn’t put together properly.
 
The amount of experience the maker has with the steel he/she is using.
Is the material selection appropriate for it's intended use.
Is the blade shape appropriate for it's intended use.
Is the HW common, and a common size and is it quality not polished popmetal.
How does the handle feel in hand, does it swell and taper where it should.
How is the balance and how was the balance achieved is the tang tapered or is it drilled.
Beveling anywhere there isn't a need for a clean 90.
If there are choils are they usable in a variety of grips.
If there is a sharpening notch does it push past the plunge grind.

With design less is always more

Personally you can keep your brass since it dings easily, keep your leather because it'll swell and shrink and unless it's maintained well get dry. Leave you're wood on the tree, and your animal parts on with the animal they both need them and are more attractive there. I'd prefer a wider tip and a more obtuse angles on the edge because my knife is more than a knife and I don't want it to chip easily. I don't want uber hard steels because I can sharpen but I don't want to spend lots of time doing it. It's 2018 I want bauhaus with modern materials since I don't long for the "good ole' days".
 
Some really good posts in this thread and I agree with most of what was said, so I won't repeat. I would add that the designs should be practical, functional, and not highly trendy.
 
22-rimfire said:
Some really good posts in this thread and I agree with most of what was said, so I won't repeat. I would add that the designs should be practical, functional, and not highly trendy.
Click to expand...
Darn! I was hoping to make this knife as trendy as I could!
 
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